Survey of trace metals in Turkish Kes cheese

Kilicel F., TARAKÇI Z., Sancak H., Durmaz H.

REVIEWS IN ANALYTICAL CHEMISTRY, cilt.27, sa.2, ss.101-109, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 27 Sayı: 2
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1515/revac.2008.27.2.101
  • Dergi Adı: REVIEWS IN ANALYTICAL CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.101-109
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

Kes cheese, a traditional Turkish dairy product, is commonly made around Ordu, Giresun and other cities in Blacksea region of Turkey. The different heavy metals were determined in commercial Turkish Kes cheese by Flame Atomic Absorption Spectrometer (FAAS). The concentration ranges in the samples were determined to be 4.30-37.30, 7.10-22.30, 5.9047.80, 0.23-1.92, 0.04-0.75, 0.03-0.26, 0.04-0.44 and 2.31-7.25 Rg/g, dry weight for zinc, iron, cupper, manganese, lead, cadmium, cobalt and chromium, respectively. The results were compared with those reported in recent years. The metal levels were compared with previous data for different cheeses. Fe, Cu and Cr mean concentrations were found to be higher. The overall mean concentrations of Zn, Mn, Pb, Cd and Co levels were in agreement with the values of other cheeses.